Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tbsp. honey
- 1 tsp. cornstarch
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, honey, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken strips and stir-fry for 3-4 minutes until browned and cooked through. Remove from the wok and set aside.
4. Add onion, garlic, and ginger to the wok and stir-fry for 1-2 minutes until fragrant.
5. Add bell peppers and stir-fry for 2-3 minutes until slightly softened.
6. Return chicken to the wok and pour in the sauce mixture. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 17g
- Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli, carrots, or snap peas.
- Oyster sauce can be substituted with hoisin sauce or fish sauce.
- Honey can be substituted with brown sugar or maple syrup.
Variations:
- Add sliced mushrooms or water chestnuts for extra texture.
- Add chili flakes or sriracha for a spicy kick.
- Use shrimp instead of chicken for a seafood version.
Tips and tricks:
- Slice the chicken and vegetables thinly and evenly for even cooking.
- Make sure the wok or skillet is hot before adding the ingredients to prevent sticking.
- Stir-fry quickly and constantly to prevent burning and overcooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Egg rolls
- Stir-fried noodles
Suggested side dishes:
- Steamed broccoli
- Vegetable fried rice
- Wonton soup
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is sticking to the wok, add a little more oil or use a non-stick skillet.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Madumongso Stir Fry is a popular Indonesian dish that combines Chinese stir-fry techniques with Indonesian flavors.
Flavor profiles:
- Salty, sweet, and savory with a hint of ginger and garlic.
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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